Instructions

1. 1

   Wash the strawberries briefly, drain them well and remove the green leaves.

2. 2

   Purée about two thirds of the strawberries finely with the lemon juice. Slice the remaining berries and keep them cold until serving.

3. 3

   Take four tablespoons of the apple juice and set them aside, then bring the remaining apple juice to the boil in a pan with the sugar and the cinnamon.

4. 4

   Stir the cornflour smooth with the cold apple juice, stir it into the boiling juice and let it thicken while stirring.

5. 5

   Take the pan off the heat and stir in the strawberry purée. The soup must not come to the boil again afterwards, or it loses its fresh colour and fruity flavour.

6. 6

   Transfer the soup to a bowl and let it chill through completely in the fridge.

7. 7

   Taste the cold soup again, ladle it into deep plates, add the strawberry slices and garnish with the mint.